Комментарии:
masarap ito sis healthy pa
ОтветитьNice recipe looks very tasty too
Ответитьyummyyyyyyyyyy 👍👍👍 andito na nman ako sa bahay mo sis sana'y mabisita mo rin bahay ko 😊
Ответитьomgeee this looks yummy :) gusto ko gayahin lol..bawal din pala h sis kala ko ang S lang lol :)
Ответитьito yong dinner namin 2 days ago sis! sarap nya! favorite ng hubby ko tong cabbage rolls with sauerkraut! tfs!👍
Ответитьtry ko nga yan sis na recipe mo,mukang so yummy
Ответитьmukhang ang sarap nyan ah magawa nga ako nyan minasan.
ОтветитьGanun pala ang pag gawa ng cabbage rolls madali lng pala na try nga rin ito
Ответитьlooks yummy thanks for sharing sis liked .
ОтветитьNapakasarap naman po nian hehe ako nga po pala ang bago niyang kaibigan nahampas ko na po lahat sana makadalaw din po kayo sa aking bahay. Stay connected
ОтветитьWow! Ang sarap naman nito Ma'am! Merry Christmas, God bless you😊
ОтветитьPretty damned close to the way I make 'em. Yum!
ОтветитьLooks delicious!I'd love to try it ^-^
ОтветитьSarap po niyan ah 😁
ОтветитьIkaw na talaga sis. Passion mo talaga magluto
Ответитьyou should try with vegeta
ОтветитьYou froze the cabbage so you could defrost it and that made the leaves come off easy and be very pliable.
ОтветитьI love Sarma. Now I need to go hunt down our Croatian bacon here in Canada.
ОтветитьFantastic, thank you. Kind regards from South Africa.
ОтветитьWhy not use pork lard, i know why, when the dish goes cold your left with a fat layer on top of the dish if left to cool down to room temp, at least that's what i think if to much lard is used, but perfectly when cooking the first ingredients and putting some in the mince meat and using veal mince is so much better for the taste as well and home grown products as well. :)
ОтветитьYou forgot to tuck in the ends ?
ОтветитьYour supposed to fry up the garlic and sweet red smoked paprika and a little flour with olive oil and add that at the end, to give it a rich smoky flavour and the same goes with any dish when using the smoked red paprika powder, like Gruh and golash or praprekarsh or saft, with chicken wings. :)
ОтветитьWhat would happen if you'd bake the sarma in the oven and not add as much water, or any water for that matter? Would there be enough moisture in the cabbage for everything to stay moist?
ОтветитьHvala vam puno! čekaj dok iznenadim svoju ženu :)
ОтветитьWoow! Wonderful recipe. Very similar to polish cabbage rolls.
HOW CAN I MAKE SAUERKRAUT?
perfect recipe my heart frend, good work
ОтветитьThis is the closest recipe to the way my mother used to make Sarma, the only difference was the way she rolled the Sarma and she also would put smoked ribs in with the bacon. This is the best way. Of course i say that because my mom.
ОтветитьNice tutorial ,thanks for giving english subtitle for all other countries
ОтветитьI love this stuff it tastes DOBRO
ОтветитьThis is different than our canadian recipe with tomato sauce, would love to taste the difference.
ОтветитьYUMMY 😋 CABBAGE SAUKU AMAZING 🥓 ROLLS THANKS YOU GOODNESS 🌟❤️🖤💚🤎 FAMILY DAPHNE COTTON ALWAYS 💜 AWESOME BEAUTIFUL ✨
ОтветитьI love this 💕. The sauerkraut makes it extra extra lol 😂
ОтветитьSarma kada se mota, mora se sa strane još ugurati prstom da meso ne iscuri van i da se ne odmotava kupus kao kod vas, a i ljepše izgledaju. Isto tako sarma se OBAVEZNO RADI SA ZAPRŠKOM (poprži se brašno i crvena paprika na malo ulja i ulije se sarmu pred kraj kuhanja, te krčka još 10 minuta.)Sve ostalo je super.
ОтветитьIf Sarma is a Serbian meal, why its name is Turkish then? Dear tourists! Sarma is not belong to Serbia. It is a typical Turkish meal. Even its name is Turkish. Please check the word "sarma" in Turkish dictionary. You will see then.
ОтветитьFor the liquid I use half tomato juice and chicken broth.
ОтветитьI can’t believe this is the first time I seen this video!!! This is almost identical to my Baba and my Mom and my sister and off course myself lol! I’m so happy to see this. We are Croatian and my new daughter in law is 100% Japanese ,she just been in the USA for a 1 1/2 years. I’ve been teaching her our dishes and she is teaching me some of hers! Her and I just made stuffed grape leaves … she loved them!
ОтветитьI’m so sorry thanks for sharing!🇭🇷
ОтветитьTried Sarma not a nice taste sorry
ОтветитьWe pickle our cabbage and mix in tomato sauce. Looks good though.
Ответитьyour recipe is the best one out of all the sarma recipes.. like my mom made... its perfect....
ОтветитьBoutta make this shit
ОтветитьLooks so delicious, I like how! the sauerkraut is layered between the stuffed cabbage. I am going to make it like this!! Thank You for the food video!! 🙂
ОтветитьThis is one of my favroite meals from my home country. I always have it on my birthday and new years eve as a treat
Ответитьas a croat i have to say 👌🏻
ОтветитьSpeak!!!!!!!!
ОтветитьMy mum would use a large pot and put pork bones with bit of meat on it then place the sarma all around it
ОтветитьAlso ich kenne Sarma nicht so. Speck, gehackt kommt in die Farce . Zwiebeln zum Schluss mit Rotem Paprika in Schweineschlalz dünsten und zum m Schluss mit Mehl binden ( Mehlschwitze). Mehlschwitze im Kraut verteilen und weiter köcheln für 10 Minuten. Fertig. Alles sollte nur leicht köcheln und nicht kochen für min. 2 Stunden.
ОтветитьMade this before and it was so yummy! I am Serbo-Croatian but haven't made it often in my life. I am making it again for this Christmas so I am back here again :) This time I will try and make them deconstructed. Less work, same taste perhaps. Let's see how it goes!
ОтветитьGreat video. I make it th same way, except add "zaprška" which will make juice a bit thicker, but it is not necessary.
ОтветитьNo. Without powder paprika... Is not Sarma
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